Crab boil
Encyclopedia
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Crab boil usually refers to a spice mixture that is used to flavor the water in which crabs or other shellfish are boiled. But Crab boil can also refer to a social event in which boiled crabs are featured (see seafood boil
).
, cayenne pepper
, salt, bay leaf
, lemon, and garlic. Mustard seed
s, coriander
seeds, and allspice
are popular extra options. Many people will start with a commercial crab boil product and then supplement it with extra pepper. The leading commercial product is Zatarain's
which comes in two forms.http://www.gumbopages.com/food/seafood/crab-boil.html One is a mesh bag with seasonings inside that will steep into the water. The second is a liquid concentrate that can be added directly to the water. The concentrate form can also be used as a flavor enhancer for soups. Other regional crab boil companies are Tony Chachere's
, and Rex Crab Boil. Note that even when boiling shrimp or crawfish, most recipes call for adding crab boil packets as a seasoning.
and then steaming over, not in, vinegared water (often, beer is added to the steaming water).
Crab boil usually refers to a spice mixture that is used to flavor the water in which crabs or other shellfish are boiled. But Crab boil can also refer to a social event in which boiled crabs are featured (see seafood boil
Seafood boil
Seafood boil is the generic term for any number of different kinds of social events in which shellfish is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques . In some cases, a boil may be sponsored by a community...
).
Louisiana and New Orleans
Boiled seafood in southern Louisiana tends to be spicier than that found in other parts of the country. Homemade crab boil recipes call for abundant amounts of hot sauceHot sauce
Hot sauce, chili sauce or pepper sauce refers to any spicy sauce made from chili peppers and other ingredients.-Ingredients:There are many recipes for hot sauces - the common ingredient being any kind of peppers. A group of chemicals called capsaicinoids are responsible for the heat in chili peppers...
, cayenne pepper
Cayenne pepper
The cayenne pepper—also known as the Guinea spice,cow-horn pepper, aleva, bird pepper,or, especially in its powdered form, red pepper—is a red, hot chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum...
, salt, bay leaf
Bay leaf
Bay leaf refers to the aromatic leaf of the bay laurel . Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine...
, lemon, and garlic. Mustard seed
Mustard seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods. The seeds can come from three different plants: black mustard , brown...
s, coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
seeds, and allspice
Allspice
Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, or newspice, is a spice that is the dried unripe fruit of Pimenta dioica , a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world...
are popular extra options. Many people will start with a commercial crab boil product and then supplement it with extra pepper. The leading commercial product is Zatarain's
Zatarain's
Zatarain's is a food and spice company. It was started in the New Orleans suburb of Gretna by Emile A. Zatarain, Sr., who took out a trademark and began to market root beer in 1889. He expanded his product range to include mustard, pickled vegetables, and extracts.Then he moved into the spice...
which comes in two forms.http://www.gumbopages.com/food/seafood/crab-boil.html One is a mesh bag with seasonings inside that will steep into the water. The second is a liquid concentrate that can be added directly to the water. The concentrate form can also be used as a flavor enhancer for soups. Other regional crab boil companies are Tony Chachere's
Tony Chachere's
Tony Chachere's refers to the Creole seasoning created by southern Louisiana chef Tony Chachere. Many people refer to the seasoning simply as "Tony's" while others call it "Tony Catchers." The correct pronunciation is "sass-sure-ee's". Today, the official name of the seasoning is Tony Chachere's...
, and Rex Crab Boil. Note that even when boiling shrimp or crawfish, most recipes call for adding crab boil packets as a seasoning.
Maryland
Maryland crabs are prepared by seasoning generously with Chesapeake Bay crab seasoning such as Old BayOld Bay Seasoning
Old Bay Seasoning is a blend of herbs and spices that is currently marketed in the United States by McCormick & Company, and produced in Maryland. It is produced in the Chesapeake Bay area where it was developed by German immigrant Gustav Brunn in the 1940s, and where the seasoning is very popular...
and then steaming over, not in, vinegared water (often, beer is added to the steaming water).